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How to Make Chicken Stock

Home-made Chicken Stock

This is a stove-top recipe for making chicken stock (broth) using freshly bought chicken bone/carcass. If you plan to roast a chicken, check out this leftover roast chicken stock recipe for an even more intense and richer chicken stock. I have nothing against ready-made, instant chicken stock sold commercially (may it be soup cubes, tetra pak etc). In fact, I use them very often in my cooking for their convenience. But every now and then, when time permits or when I have a sufficient stash of chicken feet and wing tips stored in the freezer, I will indulge in some slow-cooking by making my own chicken stock. The taste of home-made chicken broth, to me, is luxurious, wholesome and unbeatable in taste, making my efforts worthwhile.

Step-by-Step Recipe: Home-made Chicken Stock

Whole Chicken Bones
Step 1: Buy whole chicken bones from the supermarket/wet market. I use this chance to add the chicken wing tips and feet which I accumulated in the freezer for the sole purpose of making chicken stock. Rinse well.

Blanching chicken bone
Step 2: Blanch chicken bones by bringing a pot of water to boil, then add chicken bones and let it simmer for about 5 minutes. Rinse the chicken pieces in water and set aside.

Soup Pot
Step 3: In a soup pot, add blanched chicken bones, celery, carrot, garlic, bay leaf (if using) and 2.5 litres of water. Bring to a boil, reduce heat and simmer for 2 hours, season to taste with salt. Thereafter, keep warm in thermal pot for a few hours. Note: If you are not using a thermal pot, you may have to simmer for an additional hour to bring out the flavour. Add more hot water whenever the soup runs dry.

Step 4: Sieve the chicken stock to get particle-free soup.

Home-made Chicken Stock
Step 5: Store chicken stock in an air-tight container in the fridge for about a week to use in your favourite recipes (such as chicken macaroni soup). You can also freeze the stock where it keeps for 2 months. Do not refreeze the broth once it has thawed, therefore fit them in volumes which you use for your recipes and soups (such as 600ml container or even ice-cube trays). You will notice that upon chilling, the fats float to the top and harden. This is your best chance to scrap off the fats with a spoon if you like.

Leftover roast chicken stock
Leftover Chicken Stock Recipe
For the detailed recipe, check out leftover roast chicken stock recipe.

Leftover Chicken Stock Recipe (Step-by-Step Photos)
Starting point: leftover roast chicken

Summary: The steps are similar as above, just that instead of fresh chicken carcass, you start off with the leftover carcass(es) from your roasted chicken (pan juices included). In restaurants’ kitchens, the chefs deliberately roast chicken bones before using them to make chicken stock to achieve a more intense flavour. When you have roast chicken for dinner, use this chance to make restaurant-quality chicken stock at home. Nothing goes to waste from your roast chicken, so this is a really frugal way of cooking as well. You may notice that the stock is slightly more oily and darker in colour, and that is because roasting brings out an additional depth and richness in the stock. Upon chilling, the fats will float to the top and harden, and if desired, you can scrap off the top layer off with a spoon. For the detailed recipe, check out leftover roast chicken stock recipe.


18 comments on “How to Make Chicken Stock”

  1. I did the same for my leftover turkey carcass from last Christmas. Boiled and simmer the carcass and bones, strain and then use the stock to make turkey porridge with some leftover turkey breast meat cut into chunks. It works as well!

  2. I loved the flavors of homemade chicken stock with roasted chicken. Furthermore, I can add lots of stuffs to enhance and sweeten the stock. I still have a frozen turkey carcass waiting to be used.

  3. Guess what? I have almost a similar post coming up that talks about homemade chicken stock. I do not (like) or use store-bought chicken stock or broth because there is always some funny unnatural “chemical” taste (maybe cannot find good ones here). I either use water(自然高汤 as they call) or make my own chicken stock. Very extreme, right? hahaha

    • look forward to your recipe! Home-stock is the best! I though US got lots of organic, free-range chicken stock. The ones here mostly have MSG.

  4. Very frugal and delicious way to use up every bit from the chicken! Nothing beats a homemade stock, and now you’ve made me in the mood for chicken soup.

  5. really needed this recipe. Doing loads of cooking for one at home, so this will cut preparation time.

  6. I love homemade chicken stock! Have some bones in the freezer for this exact purpose

  7. I like to make chicken stock too. After that I will enjoy noodle soup :D

  8. Can I know why u need to blanch the chicken bones? Thanks :)

  9. If I use a pressure cooker (WMF) type, what’s the number of hours to cook.
    After pressured cooked, do I still need to continue the additional boiling ?

  10. Why do we need to add celery?

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